Roasted Potatoes with Garlic Butter Recipe
Roasted Potatoes with Garlic Butter Recipe photo by Taste of Home

Roasted Potatoes with Garlic Butter Recipe

Publisher Photo
I created this recipe while visiting my Grandmother. When we sat down to eat, she asked me where I'd learned to cook like this. Of course, I answered, "from you!"—Elizabeth Kelley, Chicago, Illinois
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 10 servings

Ingredients

  • 8 medium Yukon Gold potatoes, peeled
  • 3 medium sweet potatoes, peeled
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup grated Parmesan cheese
  • Additional minced fresh thyme, optional

Nutritional Facts

3/4 cup equals 238 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 234 mg sodium, 33 g carbohydrate, 3 g fiber, 5 g protein.

Directions

  1. Cut Yukon Gold and sweet potatoes into 1/8-in. slices; toss with oil and sprinkle with salt and pepper. Divide between two greased 15-in. x 10-in. x 1-in. baking pans. Roast at 425° for 17-20 minutes or until tender.
  2. Meanwhile, in a small skillet, heat butter over medium heat. Add garlic and thyme; cook and stir for 1 minute. Transfer roasted potatoes to a large bowl. Drizzle with butter mixture; toss to coat. Sprinkle with cheeses and, if desired, additional thyme; toss to combine. Yield: 10 servings.
Originally published as Roasted Potatoes with Garlic Butter in Taste of Home February/March 2013

Nutritional Facts

3/4 cup equals 238 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 234 mg sodium, 33 g carbohydrate, 3 g fiber, 5 g protein.

Reviews for Roasted Potatoes with Garlic Butter

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 30, 2014

These were AMAZING! So much flavour and nice to have something a little bit different than your cubed roasted potatoes. I did cook them for 30 minutes and they needed it, and they were cut 1/8 inch thick. Maybe it was just my oven though.

MY REVIEW
Reviewed Jan. 17, 2014

I served this for Christmas dinner and it was a big hit. I've also made it a few times when I didn't have sweet potatoes, and it's good that way too.

MY REVIEW
Reviewed Nov. 8, 2013

I halved the recipe for an easy weeknight side dish to grilled chicken and salad. This was sooo delicious!

MY REVIEW
Reviewed Apr. 20, 2013

I increased the spices a bit, substituted olive oil for the canola oil and it was delish! I loved it!! A keeper for sure (and very easy!)

MY REVIEW
Reviewed Mar. 17, 2013

made in a pan on the stove and was really good

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